A 1 minute video or details below
The amount of garlic that you add is personal taste. I use much more normally.
- 125 g (4 oz) dried chickpeas or 1 large can of chickpeas and omit the soaking stage.
- Zest and juice of 1 lemon
- 2 tablespoons light tahini
- 2 Cloves garlic, peeled
- 120 ml (4 fl oz) olive oil
- sea salt to taste
- Drain and rinse the soaked chickpeas.
- Add to a large pan, cover with water. Do not add any salt, otherwise the peas will not absorb the water properly. Bring to the boil and simmer for 1 hour or until softened. They may take a little longer depending on size and age. A pinch of baking soda (bicarbonate of soda) added to the cooking water will shorten the cooking time.
- Drain, rinse and allow to cool.
- Add to a food processor with everything but the olive oil. Blend to a paste, then as if making mayonnaise, gradually drizzle in the olive oil with the motor running.
- Taste and adjust the seasoning if needed. You can always add extra garlic if needed.
- Adjust the consistency by adding a little cold water if too thick.
You can also cook the chickpeas in a pressure cooker - details here
- Houmous variations
- Sundried tomato hummus
- Preserved lemon hummus
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